Beans are definitely a quintessential Mexican flavor. Their variety and texture make them an ideal food to combine with many other dishes. I can honestly say, without exaggeration, that I have eaten beans at least 5 days a week for all my life. In Mexico I ate a lot of flor de junio and flor de mayo varieties, while in the States I grew accustomed to pinto and black beans. I love adding them to salads, soups, and chili. But they also make great additions to dishes like sopes, tostadas, tacos, and more. I still prefer to eat them on their own, with cheese on top and maybe some sauce on occasion. Best of all, beans are extremely easy to prepare, super economical, and a great way to satisfy the family. How do you prepare your beans?
There are several ways to cook beans, but the two most common are in a pressure cooker or a regular pot. I like to use the pressure cooker because it saves me time. In this recipe I give you both options.